Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

inch thick center loin steak help please

giantwinggiantwing Posts: 189
edited 8:54AM in EggHead Forum
going to sear 2 min aside, then shut down and wait.
How long will that take to be medium?
I was thinking 15min after the 2 sears.
any thoughts appreciated.


  • Little StevenLittle Steven Posts: 28,286

    Beef? You might want to hot tub it and just do the sear.



    Caledon, ON


  • RRPRRP Posts: 19,364
    Steve, I agree! a 1" steak at his idea will be a crispy critter!
    L, M, S, Mini
    Dunlap, IL
  • HossHoss Posts: 14,600
    Sounds WAY too long for me.If it's beef,pull@120-125 if it's pork pull @ no more than 135.internal temp! ;)
  • HossHoss Posts: 14,600
    Yep,NO ONE can uncook something! B)
  • Mark0525Mark0525 Posts: 1,228
    Egghead, god that looks good. What kind of steak is that?
  • giantwinggiantwing Posts: 189
    I think it is closer to 1 1/2 to 2 inch thick.
  • giantwinggiantwing Posts: 189
    did it 2 and half at 650 both sides and then turned off
    for 9 min. I loved it but the people who tend to like more of a med well steak did not. They were thick steaks and I probably could have left them 2 or more min.
    thanks all
  • Mark0525Mark0525 Posts: 1,228
    Sorry about that. :) Is is just Tweev or Mr
Sign In or Register to comment.
Click here for Forum Use Guidelines.